Bedienungsanleitung Panasonic NN-CT54JW (Seite 92 von 120) (Englisch)

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Belgian Beef Casserole

Savoury Mince

ingredients

Serves 4

675 g (1 ½ lb) braising steak, cubed

3 large onions, thinly sliced

1 clove of garlic, crushed

30 ml (2 tbsp) seasoned our

15 ml (1 tbsp) brown sugar

300 ml (½ pt) hot beef stock

300 ml (½ pt) light ale

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

2 bay leaves

Topping:

15 ml (1 tbsp) french mustard

60 ml (4 tbsp) butter, softened

1 clove of garlic, crushed

8 x 2.5 cm (1 inch)

french bread, sliced

Dish: 1 x large Pyrex

casserole dish with lid

1 x mixing bowl

Accessory: Enamel tray

ingredients

Serves 4

1 onion, diced

1 clove of garlic, crushed

15 ml (1 tbsp) oil

400 g (14 oz) canned chopped

tomatoes

15 ml (1 tbsp) tomato purée

5 ml (1 tsp) mixed herbs

450 g (1 lb) mince

salt and pepper

Dish: 1 x large Pyrex

casserole dish with lid

Accessory: none

1. Combine all the casserole ingredients in dish. Cover with lid and

cook on enamel tray on Combination: Convection 160 ˚C +

Warm microwave for 1 hour, or until meat is tender. Remove bay

leaves.

2. For topping, blend mustard, butter and garlic in a mixing bowl.

Spread over one side of each bread slice.

2. Uncover casserole and arrange bread on top. Return to oven and

cook uncovered on Combination: Convection 160 ˚C + Warm

microwave for a further 10 minutes. The casserole is ready when

the bread slices are crisp and golden.

1. Place onion, garlic and oil in casserole dish, cover and cook on

High microwave for 2 minutes or until soft.

2. Place all other ingredients in casserole dish. Stir well.

3. Cover and cook on High microwave for 10 minutes then Medium

microwave for 15-20 minutes or until cooked.

Variation: Chilli con carne

Add 400 g (14 oz) canned red kidney beans drained, 5-10 ml

(1-2 tsp) chilli powder, 1 diced green pepper to the ingredients

above.

Shepherd’s Pie

ingredients

Serves 4

1 medium onion, chopped

2 carrots, chopped

25 g (1 oz) butter

350 g (12 oz) lamb or beef mince

300 ml (½ pt) hot lamb or beef stock

3 ml (½ tsp) Worcestershire sauce

5 ml (1 tsp) tomato purée

15 ml (1 tbsp) cornour

salt and pepper

675 g (1 ½ lb) potatoes, cubed

135 ml (9 tbsp) water

30 ml (2 tbsp) milk

25 g (1 oz) cheese

Dish: 1 x medium Pyrex

casserole dish with lid

1 x large Pyrex

casserole dish

with lid

1 x square Pyrex

dish 22 x 22 cm

(8 ½ inch x 8 ½ inch)

Accessory: Enamel tray

1. Place onion, carrots and butter in medium casserole dish. Cover

and cook on High microwave for 3-5 minutes or until soft.

2. Add mince to vegetables and mix well. Mix together stock,

Worcestershire sauce and tomato purée, pour over mince and

season to taste. Cook on High microwave for 5 minutes. Add

cornour, cook on High microwave for 5-7 minutes or until

thickened. Transfer to square Pyrex

dish.

3. Cook potatoes with water in large casserole dish, covered on High

microwave for 7-8 minutes. Drain and mash well with the milk and

spread on top of the meat, using a fork to make a pattern on top.

4. Sprinkle with cheese, place on enamel tray and cook on

Combination: Convection 190 °C + Warm microwave for

approx. 15-20 minutes or until top is crisp and golden.

Meat and Poultry

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